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Fruits and Vegetables -
Fire and Ice Pickles
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| INGREDIENTS |
- 1 gallon whole dill pickles
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4 cups sugar
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4 tablespoons hot sauce
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2 tablespoons crushed red pepper
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3 cloves garlic, minced
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1 tablespoon red cayenne pepper
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| INSTRUCTIONS |
Drain pickles, reserving juice. Slice pickles 1/4-inch thick. Combine juice, sugar, hot sauce, crushed red pepper, garlic, and cayenne pepper; stir until dissolved. Pour over pickle slices. Allow mixture to sit at room temperature for two hours.
Put in a plastic covered container and refrigerate for seven days; stir and taste. If they are not hot enough, add more hot sauce and red cayenne pepper.
Store in cans of your choice; keep refrigerated. |
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